Entree: France – Corsica – Lonzu (Cured and air-dried pork loin from Corsica)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 108 hrs

Total 108 hrs

Ingredients

- 2 lb (900 g) pork loin, trimmed
- 1 tbsp (18 g) coarse sea salt
- 1/4 tsp (1.4 g) Prague powder #1 (curing salt)
- 1 tbsp (15 g) cracked black pepper
- 1 tsp (2 g) crushed juniper berries
- 3 cloves (approx. 9 g) garlic, crushed
- 2 bay leaves
- 2 tbsp (30 ml) dry white wine
- 1 tbsp (15 ml) olive oil
- Butcher's twine and cheesecloth for tying and wrapping

Instructions

1. Prepare cure: In a bowl combine sea salt and Prague powder #1, then mix in cracked black pepper, crushed juniper berries, and crushed garlic. Rub the entire pork loin thoroughly with the dry cure, then pour the white wine over and rub again so the cure adheres. Place the loin in a nonreactive container, cover, and refrigerate.
2. Cure and dry: Cure the loin in the refrigerator 48–72 hours, turning and massaging once a day so the cure distributes and the meat firms. After curing, rinse the cure off under cold water, pat dry, wrap the loin tightly in cheesecloth, tie with butcher's twine, and optionally press under a light weight for 24 hours to compact. Hang the wrapped loin in a cool, well-ventilated place (50–60°F / 10–15°C with 60–70% humidity) or in a curing chamber and air-dry for 4–6 weeks until the loin has lost about 30% of its weight and feels firm. Unwrap, brush lightly with olive oil to seal the surface, slice paper-thin, and serve.